Drink Your Chocolate

Skip the chewable chocolate this Valentine’s Day and give your sweetie the sippable sort. We’re crushing on a few bottles made with real chocolate and genuine skill, those that are good enough to be enjoyed year-round.

Meletti Cioccolato
Thick, dark, creamy, this Italian liqueur is pure pourable decadence. It’s made in Italy with milk and Dutch chocolate, sugar and alcohol, and is intensely rich and smooth with a balanced sweetness. We’re crazy for the Cioccolato any way it’s served: cold & neat (think adult pudding pop), warmed, over ice cream, or as a mixer in any number of cocktails.

Young’s Double Chocolate Stout
This full-flavored dark beer made with chocolate malt and real chocolate is luxurious without being overtly sweet. It’s certainly a satisfying treat on its own, but for something special, consider combining it in a frosty mug with vanilla ice cream and bourbon for the ultimate grown-up float.

Nickle Creek Decadence
A Rhody original, from Foster! This beautiful bottle, reminiscent of Port, has warm flavors of cherry and plum that make way for a dark, bittersweet chocolate finish. It’s a delicious way to end a romantic dinner.

Cheers and Happy Valentine’s Day!

Bourbon 101

Whether we’re turning neophytes onto bourbon or introducing new finds to long-time aficionados, we at Bottles love talking about bourbon. We love talking about it, writing about it, sipping it, mixing it, discovering new distillers and re-discovering old distillers. We just flat out heart bourbon.

To spread the love to team members that are new to the store, we give them a crash course in the beloved brown spirit. A “Bourbon 101” to prime their palates for the joys ahead.

And given the sheer volume of questions we get in-store about bourbon we’re sharing our primer with you. What follows is meant to give you the basics on what it is and how it’s made. Once you’ve got that down, come in to the store or give us a call for the fun stuff: the flavor differences between styles and producers, which is sweetest, which is strongest, how best to enjoy bourbon and which makes the best Manhattan (just our opinion , of course).

Did we mention we love talking about bourbon?

Cheers!

Super Bowl Party Pairings

So your team hasn’t made it to the big game. So what. We can think of at least one reason why this could be a good thing: You now have more time to pay attention to the food on the table and the drink on the bar than the action on the field. And sure, yes, ok, your standard suds will be just fine with traditional game day fare. But put in a touch of extra effort, people – it’ll make game day that much more delicious.

Here are the brews we’ll be drinking when watching the two teams vie for their big fancy rings.

Smokey Sausages with Doppelbocks. The German beer’s big, strong and dark maltiness is a natural fit with the smoky meaty flavor of cocktail sausages & pigs in a blanket. We’re reaching for the Weihenstephan Korbinian Doppelbock for its figgy, nutty roastiness.

Bowls of Chili with Big IPAs. A classic marriage of a hot-spicy chili with the hop-spicy IPA. We’re going for the sticky, hoppy, bold Lord Hobo Boom Sauce IPA.

Buffalo Wings & Blue Cheese Sauce with German Pilsners. The crisp, floral and refreshing German pils will balance out the wings’ addictive cheesy, spicy goodness. And the classic Bitburger Pilsner fits the bill for us every time.

Potato Chips & Onion Dip with Saisons. Nothing’s easier than ripping open a bag of chips and dipping them into a can of good old creamy, herbal onion dip. Nothing, that is, except cracking opening a bottle of a saison, whose herbal and spicy notes will balance that creamy dip. Allagash Saison, anyone?

Enjoy the game and may the best team win!

A Pair of Pear Cocktails

This time of year we’re always on the lookout for easy-drinking, flavorful cocktails that don’t pack a killer wallop, i.e., those that we can sip on all weekend long. This pair of pear cider cocktails make great companions for strenuous Sunday relaxation activities such as marathon sessions of book-reading, Netflix binge-watching, and backgammon-playing.

The following recipes were created by our newest team member, Lilian Rogers, a truly skilled cocktail-crafter whose passion for the culture of cocktails is infectious. Enjoy these, and stay tuned for more from Lily!

The Smoking Mule (photo above)
This drink is earthy, smokey and creamy with tart pear notes. The ginger beer ice cubes take their time to melt, making it a great slow-sipper. Makes 1 cocktail.

4oz Sonoma Cider’s “The Pitchfork” Pear Cider (hard cider)
1oz mezcal
.5oz freshly-squeezed lime juice
.75oz vanilla simple syrup (or, regular simple syrup with 2 drops of vanilla extract)
4 – 6 ice cubes made from ginger beer
1 fresh pear, for garnish

Fill a high-ball glass with the ginger beer ice cubes. Pour in mezcal, lime juice, and vanilla simple syrup, and stir once gently to combine. Top with the pear cider, and garnish with a slice of ripe pear and a straw.

The Garden Trowel
Ethereal with beautiful, complex botanicals, this cocktail is creamy and balanced by crisp pear notes. Makes 1 cocktail.

4oz Sonoma Cider’s “The Pitchfork” Pear Cider (hard cider)
1oz botanical gin (such as Uncle Val’s Botanical, Hendrick’s, Farmer’s Organic Botanical)
.75oz freshly-squeezed lemon juice
.75oz vanilla simple syrup (or, regular simple syrup with 2 drops of vanilla extract)
1 fresh pear, for garnish

Combine gin, lemon juice, and vanilla simple syrup into a cocktail shaker. Add ice and shake until slight film of condensation forms on the outside of the shaker. Strain into a rocks glass (8oz or larger), top with 4 oz pear cider. Garnish with a slice of ripe pear.

Cheers and Enjoy!

A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.

2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

ROASTED BLUE OYSTER MUSHROOMS WITH GRAPE TOMATOES AND FRESH HERBS
Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.) Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!

Wines to Pair with Butternut Squash Mac ‘n’ Cheese

Photo by Amy McCoy

Come ON … look at that photo … why are you still reading and not on your way to the market to pick up fixins to make this Butternut Squash Mac ‘n’ Cheese? While you’re out, stop by Bottles for one (or more) of the wines we suggest to pair with this absolutely delicious, rich and comforting dish. (Recipe below, courtesy of Edible Rhody.)

White Wine:

Evolucio Furmint. Grown primarily in the Tokaj region of Hungary, the furmint grape produces both sweet and dry wines. This crisp, refreshing easy-drinking bottle is a dry version, though given its ripe apple and floral aromas, it presents as a touch on the sweeter side. Which means it will echo the beautiful sweet squash, and its tangy acidity will slice through all that cheese.

Souscherie Savennieres Clos Des Perrieres. One of our favorite expressions of the chenin blanc grape is the beautiful wine made in the Savennieres region of France’s Loire Valley. This medium bodied, stunning and very special bottle has notes of honey and apricot (both of which have a natural affinity for cheese) and a vanilla finish, which is a lovely complement to butternut squash.

Red Wine:

Caiado Red Blend. A mix of cabernet sauvignon and two other relatively-obscure red grapes from Portugal, this terrific-value-of-a-bottle bursts with juicy fruit, is slick with silky tannins and is low in alcohol – all things we like when pairing wine with cheese-based dishes. It reminds us of the jam on a well-crafted cheese board: it’s the bright, sweeter yin to the cheese’s rich, creamy yang.

Laurence Remi Dufaitre Cote de Brouilly. Most wine pros have the gamay grape on their short list of wines that match mac ‘n’ cheese really well. And given its lighter style, and fruit-forward elegance, we have to agree. This in particular is a really fun, organic bottle from one of the more pristine of the Beaujolis cru. It’s succulent with bright fruit and a crispy acidity which will complement the squash and the cheese in equal measure.

FARMERS’ MAC ‘N’ CHEESE WITH BUTTERNUT SQUASH
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com

Master recipe (serves 4–6):
3¼ to 3½ pounds whole butternut squash, peeled, seeded and sliced into ½-inch rounds
Extra-virgin olive oil
1 pound pasta, such as ziti or penne rigate, prepared al dente according to the manufacturer’s instructions
6 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
4 cups (1 quart) whole milk, warmed
8 ounces (approximately 4 cups), grated sharp cheese (Narragansett Creamery Atwell’s Gold, cheddar cheese or a mix), divided
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh or dried thyme
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 375°. Lightly oil a 13- by 9-inch baking dish. In a large mixing bowl, toss the squash with 1 tablespoon olive oil, then transfer to a large, rimmed baking sheet and arrange in a single layer.

Roast on the middle rack for 50 to 55 minutes, until the edges are golden brown, and the squash easily mashes with a fork.

Remove from the oven, allow to cool slightly. Transfer squash to a mixing bowl and mash.

(Can be done a day ahead of time and stored in an airtight container in the refrigerator overnight.)

Place cooked pasta in a large mixing bowl.

Then make the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour gradually, using a whisk to blend it into the butter. Cook until the mixture is a light caramel brown shade, approximately 5 to 7 minutes, being careful not to burn. Slowly add the warmed milk, whisking constantly to keep the mixture from clumping. Cook over medium heat, whisking frequently, until the sauce is the consistency of pancake batter, approximately 10 to 12 minutes.

Remove the sauce from the heat, stir in half the shredded cheese and sprinkle with nutmeg, then season with salt and pepper.

Add the butternut squash and stir to combine evenly throughout the sauce. Mix the butternut-béchamel sauce with the pasta, stirring well to combine, then transfer to the baking dish. Top with remaining cheese, sprinkle with thyme leaves, season with salt and pepper and bake until the cheese is golden brown and the sauce is bubbling, 30 to 35 minutes.

Notes: Can be prepared up to the point of topping with added cheese then covered and refrigerated for up to 1 day. Please note that the cooking time may need to be increased as the ingredients will be starting from a colder temperature right out of the refrigerator.

For a slightly creamier finished dish, increase the milk to 5 cups.

Bon Appetit!

The Bitter Peruvian

The popularity of aperitif-based cocktails — those with Campari, Aperol, etc., such as the Negroni — shows no sign of abating anytime soon. And we’re good with that, as we very much like their balanced sweet/savory combination, and their grown-up (aka, bitter-ish) finish.

Our version here is modeled on these aperitif cocktails in that it has as its main ingredient “Baladin Ginger,” a bitters-based Italian soda that interestingly enough does not have ginger in it. (Oh those wacky Italians.) Rather, it’s made with natural brown sugar, lemon, herbs, bitters and orange zest – aromatics similar to those used in bitter liqueurs, minus the alcohol. We mix it with pisco – the Peruvian wine-based spirit – to create an easy-drinking, delightfully tart cocktail. It’s low in alcohol, and has a lovely bitter finish.

INGREDIENTS
1oz pisco
1oz fresh squeezed lemon juice
.5 oz simple syrup
1 bottle (100ml) of Baladin Ginger Italian soda
3 dashes Fee Brothers Rhubarb bitters

INSTRUCTIONS
Combine pisco, lemon, and simple syrup over ice in a pint glass and stir gently to combine.
Top with Ginger soda and 3 dashes of bitters.
Garnish with lemon slice.

Cheers!
-Lilian

Wines to Pair with Braises, Roasts & Stews

They’re the mainstay cooking methods in winter kitchens, and the backbone of virtually all of the comfort foods we are genetically inclined to crave when the mercury dips below 32. Here are our picks for the wines that will match the rich, warming flavors these techniques will bring to your table.

2010 Chateau Magneau Rouge
Graves, Bordeaux, France
A particularly dry wine with only hints of fruit and a pronounced minerality that goes especially well with the flavor of roasted lamb.

2010 Domaine Bessa Valley
‘Petit Enira’
Ognianovo, Bulgaria
A sturdy red with a judicious amount of boastful red fruit that stands up just fine to the richest of roast beef dishes. It’s 100% merlot and it’s from Bulgaria (Bulgaria? Bulgaria!). Trust us, it’s a perfect match!

2014 Il Casolare (Verdicchio)
Marche, Italy
A white wine that is more savory than fruity with loads of flavor like roasted almonds, fresh herbs and sweet hay. Great with herb-rubbed roasted chicken as the wine and chicken share many of the same flavors.

2014 Gia (Barbera/Dolcetta/Nebbiolo)
Langhe, Italy
Intense and highly appealing aromas and flavors that are a perfect match to the rich personality and creamy texture of Osso Bucco.

2012 Pujol Izard
Minervois (Carignan, Cinsault, Grenache, Syrah)
Languedoc, France
A serious dish like short ribs requires a serious wine like this one. Studded with intense flavors of dark red fruit with hints of black pepper, this full bodied beauty can stand up to the richest of ribs.

2014 Penya
(Grenache, Carignan, Syrah)
Cotes Catalanes/Roussillon, France
Silky and not too heavy, this blend from the South of France is a perfect match to your favorite Coq au Vin dish. Perfect to cook with and great to drink!

2014 Terre Nere
Etna Bianco D.O.C.
Sicily, Italy
An interesting and rich white wine to go with a rich seafood, such as an oyster stew.
Definitely floral on the nose with a fresh and salty flavor profile that has hints of minerals, just like oysters!

2013 L’Argentier
(Cinsault)
Languedoc, France
A deliciously rustic wine that’s an ideal partner for cassoulet. Highly aromatic and medium bodied, this wine is perfectly at home with whatever your cassoulet recipe calls for.

2014 Astoria ‘Caranto’
(Pinot Noir)
Veneto, Italy
For a traditional Boeuf Bourguignon recipe, we’re shaking things up with a pinot noir from Italy. Perfectly balanced between light and heavy, the Caranto’s flavors make the beef sing while being heavy enough to not get lost.

Cheers and Bon Appetit!

Roasted Leg of Lamb with Chateau Magneau Rouge

The Chateau Magneau Rouge is a very dry wine, with only hints of red fruit flavors. It has loads of minerality from the granite-rich soil which predominates the sub-region of Graves in which its grapes are grown and it’s precisely this lean, mineral style that makes it an excellent pairing with lamb, cranberries, and roasted root vegetables. It’s also a smart choice for a classic roast chicken.

ROASTED LEG OF LAMB WITH QUINCE CRANBERRY PAN SAUCE AND ROASTED VEGETABLES
-Chef/Owner Ben Lloyd, The Salted Slate, Providence

Says Chef Ben: “I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi or polenta alongside the roasted vegetables.”

INGREDIENTS:

Lamb:
1 cup extra-virgin olive oil
½ cup roughly chopped garlic
¼ cup crushed coffee beans
6 sprigs each fresh rosemary and thyme, stemmed and leaves chopped
1 (3½- to 4-pound) boneless leg of lamb, tied or netted
2 shallots, peeled, trimmed and diced
2 (1 pound) quince (or substitute Bartlett pears), peeled, cored and diced
½ cup cranberries
3 stalks celery, diced
1 cup dry cooking sherry (or red wine)
1½ cups lamb, chicken or beef stock
Kosher or sea salt
Freshly ground black pepper

Roasted Vegetables:
2 bulbs (about 1 pound) kohlrabi, trimmed, scrubbed, halved and sliced ¼-inch thick
1 (about 1 pound) Macomber turnip, peeled and cut into batons (2- by ½-inch sticks)
½ pound Brussels sprouts, trimmed and halved lengthwise
2 shallots, peeled, trimmed and chopped
6 whole garlic cloves, peeled and halved

INSTRUCTIONS:
In a small saucepan, warm 1 cup olive oil, ½ cup chopped garlic, crushed coffee beans, rosemary and thyme until herbs just begin to sizzle. Remove from heat and cool. Place lamb in a large bowl and pour marinade over the lamb, filling any little cavities with pieces of garlic/herbs. Cover and refrigerate overnight.

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 450°.

Place shallots in a flameproof roasting pan with quince, cranberries and celery. Add ¼ cup marinade from the lamb and toss. Place lamb atop mixture (be sure to reserve any remaining marinade). Generously season lamb with salt and pepper.

Roast lamb for 15 minutes. Reduce heat to 325°. After 40 minutes check lamb with an instant read thermometer. For medium rare, remove lamb when it reaches 125° (or 130° for medium). It will reach 135° (or 145° for medium) while resting. Transfer lamb to a warm resting plate and cover loosely with foil.

For the roasted vegetables, return oven to 450°. In a large roasting pan, toss kohlrabi, turnip, Brussels sprouts, shallots and garlic cloves with ¼ cup remaining marinade. Season well with salt and pepper. Bake for 15 minutes or until vegetables just begin to brown and caramelize.

As the veggies roast, heat lamb roasting pan on high heat for about 2 minutes. As things start to bubble, add the sherry and reduce by half (about 2 minutes), then add stock. Continue to boil and reduce liquid to 1 cup. Season to taste.

To serve, you can either strain the sauce or serve it over the lamb with its fruits and veggies, according to your liking. Serve lamb alongside the additional roasted vegetables. Serves 6 as a main course.

Bon Appetit!

Magnums for New Year’s!

No single bottle signals a celebration more emphatically than a magnum of sparkling wine. Filled with two bottles-worth of bubbles (12 glasses, give or take), 1.5 liter magnums make all occasions feel a bit more special. And their super-size glamour is perfect for the glittery festivities that mark many a New Year’s Eve party.

Having guests on the 1st? They’re terrific for New Year’s Day brunch, too. Each big bottle has enough bubbles for 17 or so mimosas & Bellinis, the latter of which couldn’t be easier to make: Simply pour 1oz of Stirrings Bellini Mix (all-natural, and our favorite) into a flute and top with 3oz. of well-chilled prosecco or other brut style. Serve and enjoy.

Bottles has many favorites at varying prices, from Mionetto Prosecco to Veuve Clicquot Champagne. When tied with a big red bow, they make an impressive gift for the host.

Be a hero – bring a magnum!

Happy 2016!

Drink | A Wine, Beer & Spirit Blog by Bottles

A blog by Bottles in Providence with cocktail recipes, party ideas, and everything wine, craft beer, and spirits